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Summer Pasta Salad ~ Fresh from the garden vegetables tossed with farfalle pasta and tangy homemade lemon dressing. Perfect for all your summertime potlucks and cookouts!

Summer Pasta Salad

Fresh from the garden vegetables tossed with farfalle pasta and tangy homemade lemon dressing.
5 from 5 votes
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Course: Salad, Side Dish
Cuisine: American
Keyword: pasta salad, potluck, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 5 minutes
Refrigeration Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 174kcal
Author: Holly Gray

Ingredients

  • 1/2 pound farfalle pasta
  • 12 cherry tomatoes quartered
  • 3/4 cup fresh or frozen corn
  • 3/4 cup cucumber seeded and quartered
  • 1/4 cup red onion chopped
  • 3 tablespoons olive oil
  • Zest of 1 large lemon about 2 teaspoons
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper

Instructions

  • Cook pasta according to package directions. Drain and rinse with cold water. Transfer to a large bowl.
  • Add tomatoes, corn cucumber, and red onion.
  • In a small bowl, whisk together the olive oil, lemon zest, salt, and pepper. Adjust seasoning to taste. Pour over the pasta and vegetables. Toss to coat.
  • Refrigerate for at least 30 minutes, up to overnight, and serve cold.

Nutrition

Calories: 174kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 5mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 173IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 1mg
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